Hiring Chef Assistant

Homespun ATL | Atlanta Catering hiring Chef Assistant

What started as a pop-up dinner series five years ago has grown to be a busy catering company, and we’re looking to grow our team with a chef assistant. The position is part-time with the potential for the role to grow into a full-time position. This is an exciting position for people who strive for excellence in cooking and hospitality and who enjoy entertaining and working with high end cuisine.

Qualifications

  • Previous catering experience in private homes and corporations
  • 3+ years working in a restaurant kitchen or catering environment
  • Strong attention to detail: with so many events already scheduled, we want someone who can keep track of the details and juggle many things at once
  • People skills: we’re looking for someone who is a great cook, but has a natural knack for hospitality, too
  • Ability to work independently
  • Confidence and experience to be the chef lead at events
  • Culinary school degree is a plus, but not required

Responsibilities

  • Assist lead event chef with prep for upcoming events
  • Work as on-site chef for catered events on nights and weekends
  • Occasionally act as the lead chef for off-site events, when we are double-booked
  • Assist lead event chef with preparing for events, including packing event equipment, printing client menus, submitting food orders and more

Pay is dependent on experience.

Ready to apply? Submit your resume to cheflizzie@homespunatl.com.

Cool Atlanta Valentine's Gathering at Brick + Mortar

Valentine's Gathering at Brick + Mortar

SUNDAY, FEB 14



6:30 PM


Blood Orange

Valentine's weekend is right around the corner! This year we are excited to co-host a gathering with Cool Atlanta at Brick + Mortar on the Westside. Visit the shop listing for full details and complete menu.

To give you a hint, the menu is chocolate inspired! Actually this dinner will have the same menu from the very first gathering Jason and I planned (4 years ago!!!). We went on our first date the following weekend (and the rest is history.... Homespun was born and we go married). Pretty fitting and romantic for Valentine's, right? 

-Jamie Jimenez

Photos by Morgan Beatton

Scoutmob & Brick + Mortar Gatherings

Saturday, Sept. 12 & Friday, Sept. 18

Seating is limited

There are two more dinner gatherings coming up at the Westside shop, Brick + Mortar. We've partnered with Scoutmob to bring you a "handpicked" deal. Jason will be serving up short ribs and seasonal sides in this 4 course menu.

Vegetarian? We can accommodate- there will be plenty of (hearty) sides to fill you up! Just make sure to note when purchasing a ticket. Hope to see you there!

Photos by Brick+Mortar and Mary Anne Morgan

Market Fresh Brunch Pop-Up at The Preserving Place

Photo by Haley Sheffield

Mark your calendar and secure a ticket... We are offering a pop-up brunch August 15 & 16 at The Preserving Place in Westside Provisions. This locally sourced, five course brunch is sure to please. We will also be having our good friend (and coffee guru), Andrew Beatton, serving up fresh pour overs.  And yes, there will be a seasonal cocktail to sip on too. Be sure to shop the Westside Farmers Market after the Sunday brunch!

Saturday, August 15 at 10:30 am or Sunday, August 16 at 10:30 am*

*If these early seatings sell out, we will be adding a second seating at 1pm*

Online tickets are available in The Preserving Place shop.

Photo by Haley Sheffield

SUMMER MELON SALAD WITH LAVENDER & GINGER

There's nothing quite like a melon salad in the summer...paired with a burger fresh off the grill or alongside a weekend brunch. Jason created a "special sauce" that will make your tastebuds water. Click on over to Waiting on Martha for the details and full recipe.

PHOTOGRAPHY & STYLING, KATHRYN MCCRARY FOR WAITING ON MARTHA 

Feast of Saint Patrick

Happy St. Patrick's Day! Though most just think of cornbeef and beer, there are plenty of ways to celebrate this Irish holiday with delicious food. We put together this menu for an editorial with Cottage Hill Magazine. You can see more photos from their journal post yesterday, and today they are sharing our Irish Cream Bread Pudding Recipe along with a video from Hampton Roads Studio (watch below). 

May your troubles be less and your blessings be more and nothing but happiness come through the door.
— An Irish Blessing

Photography by Rustic White Photography :: Design, Flowers + Styling by Tailor & Table :: Food by HomespunATL :: Fine Paper + Calligraphy by Marked :: Furniture Rentals from Goodwin Events :: Venue, Callanwolde Fine Arts Center

Holiday Private Chef Bookings + Winter Menu Available

Homespun for the Holidays

We are still accepting bookings for both, private in-home and corporate/staff holiday gatherings. If you're interested in finding out more information, please fill out our contact form We will send over our Winter Menu and Host Guide, which outlines all the details for hosting. Our dinner menus start at $55, and we have many allergy friendly (GF, DF, etc) options available.

Cheers!


Glazed Sweet Potatoes with Brussels Sprouts and Apples from Country Living Fair Atlanta Cooking Demo

Glazed Sweet Potatoes with Brussels Sprouts and Apples by Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

This past weekend, Jason had the honor of sharing a recipe from the Kitchen Stage at the Country Living (Magazine) Fair at Stone Mountain Park. As you may be well aware, our approach to food is seasonal- allowing the produce speak for itself and simply bring out its natural flavor. With the holidays around the corner, this dish is sure to be a crowd pleaser and provides an untraditional preparation for the beloved sweet potatoes and brussels sprouts. We recommend serving with Roasted Turkey, Chicken, or Pork. Enjoy!

Serving Size 10-12

Ingredients

Sweet Potatoes

  • 2 T Grapeseed Oil
  • 2 T Sorghum Syrup
  • 2 T Butter
  • 1 C Stock (chicken or veggie)
  • 3-4 ea Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
  • 1 sprig Rosemary

Brussels and Apple Saute

  • 1 T Grapeseed Oil
  • 1 lb Brussels (halved and separate leaves from bulbs-discarding discolored outer layer)
  • ½ ea Medium Sweet Onion (sliced thinly: julienned)
  • 2 T Garlic Cloves (thinly sliced or grated)
  • 1 ea Cameo, Granny Smith, or Honeycrisp Apple (cored and sliced thinly)
  • 2 T Sherry Vinegar
  • ½ C Stock (chicken or veggie)
  • 1 C Apple Butter
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Jason Jimenez of Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish
Glazed Sweet Potatoes with Brussels Sprouts and Apples by Jason Jimenez of Homespun ATL from Country Living Fair Atlanta Cooking Demo | Photo by Kathryn McCrary | Holiday Side Dish

Procedure

For Glazed Sorghum Sweet Potatoes*

  1. Preheat Oven to 400 F.
  2. Place an oven safe large saute pan (I always use this Lodge 12-inch Skillet) on stove top, add grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the pan is hot. About 3-4 minutes
  3. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to come to a boil and then place in the oven for about 8-10 min. If you can't source sorghum you can substitute with honey or molasses syrup.
  4. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over.  Place pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to reserve.

* This step can be done before and reheated in the oven for 8 - 10 minutes before serving.

For Brussels and Apple Saute

  1. Begin heating up a large saute pan over medium heat.
  2. To begin sauteing, add grapeseed oil and brussels bulbs to caramelize.  About 2-3 minutes.
  3. Then add butter, apples, onions, and garlic and cook for 3-4 minutes. Be sure to stir and rotate veggies periodically.
  4. Stir in brussels leaves then add stock. Season with salt, black pepper, and drizzle sherry vinegar.

To Assemble Dish

  • Spread apple butter on the bottom of a large platter.  Layer glazed sweet potatoes around the edge.  Place sautéed brussels and apples in the middle finish with chopped parsley OR
  • Spread apple butter on the bottom of a large platter.  Fill the dish with sautéed brussels and apples, top with glazed sweet potatoes and garnish with chopped parsley (as seen in photo).

Photo by Kathryn McCrary